Easter’s here! Amid all the chocolate we’ll be scoffing, we’ll most definitely be sitting down to a special Easter meal of roast lamb like millions of other families up and down the country.
But this year I fancied an Easter lunch with a bit a twist. Rather than the usual minted roast lamb, I thought about serving a roast lamb with a jerk seasoning and served with roasted sweet potatoes. I remember watching Jamaican chef Virginia Burke on a food programme where she cooked a delicious looking jerk lamb; a contemporary take on the classic jerk chicken. I remember Burke saying at the time: “We have the best food in the Caribbean but nobody knows about it.”
And she’s absolutely right! I have been a big fan of Jamaican food – in fact all Caribbean – for years and I’m really surprised that it’s not more well known because I’m sure it would really take off in a big way – in quite the same way that Indian or Thai food has.
If you’ve never tried Caribbean food, you really don’t know what you’re missing. Try Virginia Burke’s recipe for jerk lamb with a yummy guava sauce. Gorgeous, gorgeous, gorgeous!
JERKED LAMB WITH GUAVA SAUCE
For the jerk seasoning
•6 spring onions
•2 scotch bonnet peppers
•1 tsp ground allspice
•1 tbsp thyme, chopped
•2 tsp ground cinnamon
•1 tsp nutmeg, grated
•1 tsp brown sugar
•1.5 tsp salt
•1 tsp freshly ground black pepper
•75 ml white malt vinegar, distilled
•1 tbsp oil
For the guava dipping sauce
•1 heads garlic
•1 tsp olive oil
•175 g guava jelly, or redcurrant jelly
•2 tbsp white wine vinegar
•1 tsp hot pepper sauce, (optional, for added heat)
For the lamb
•3 tbsp jerk seasoning
•2.5 kg leg of lamb, boned
•2 cloves garlic, crushed
•1 tsp parsley, fresh, chopped
•1 tsp coriander, fresh, chopped
1. Place the ingredients for the jerk seasoning into a blender and whiz to a thick paste.
2. Rub the jerk seasoning and salt thoroughly into the lamb. Cover and marinate in the fridge overnight.
3. Set the oven to 180C/gas 4.
4. Rub the crushed garlic on the inside of the lamb leg. Roll up the leg and tie in three places to secure. Roast for 45 minutes for medium rare – add about 15 minutes cooking time for well-done lamb.
5. To make the dipping sauce, cut off the top of a whole head of garlic. Pour over the olive oil, wrap it in foil and roast for about 15-20 minutes, until soft.
6. Squeeze the garlic cloves out of their skins and crush them in a saucepan. Add the guava jelly and white wine vinegar. Stir until the guava jelly has dissolved, add the hot pepper sauce (if using) and bring to a simmer. Cook for five minutes.
7. Allow the lamb to rest for 10 minutes before carving. Just before serving, stir the parsley and coriander into the sauce. Slice the lamb and serve immediately with the warm sauce.
My husband and I pretty much gave up on television a while back. No matter how many channels there were, there still didn’t seem to be anything worth watching. But there are still some shows we make time to watch religiously. At a risk of sounding like a couple of oldies who have nothing better to do, Mr. D. and I are addicted to culinary competitions which seem to be all the rage on television these days: Come Dine With Me, The Great British Bake Off, Masterchef, Next Great Baker… you name it, we watch it! In fact it’s more than watching it’s become a full scale obsession. We must tune in to see what happens next: who stays… and who goes. Oops! That’s Big Brother which we don’t watch!
We have a lot of fun watching these shows. They’re entertaining and informative but they can also be quite depressing. Why? Because after years of thinking that I’m a pretty good cook (I’m no Heston but I’m not bad either) I’ve suddenly realised that compared to the contestants who take part in these shows, my cooking skills leave a lot to be desired. I’ve come to this conclusion after realizing that:
- My pastry making skills are far from perfect (as explained by Mr. Hollywood and Ms. Berry.)
- I have no idea how to make sushi – even though I love to eat it!
- There is a tendancy for me to overcook food (as pointed out by Mr. D!)
- I can really only bake cakes when I have a little help from my friend Betty Crocker.
- Rare, medium rare, medium, well done… it’s all the same to me!
- I’ve lost the ability to poach a decent egg.
- I’ve never heard of half of the ingredients mentioned in the show.
- There is no way I can chop onions, apples, carrots etc. so that all the pieces are virtually identical.
- I have no idea how to debone a duck.
- There’s very little chance of me being able to adequately filet a fish.
- I don’t have the kind of palette where I can successfully identify every ingredient in a dish.
- It’s really not a good idea for me to attempt to flambé anything…
- Me and sharp knives are a dangerous combination so it’s really not a good idea for me to go at the speed of the professional chefs or the other contestants.
- I like to take my time in the kitchen – that probably explains why we never eat before 10pm.
- I probably don’t add as much seasoning as I should.
- I love eating shellfish – but haven’t got a clue how to prepare it.
- This may be an Anglo-Italian household but there is no freshly made pasta in this house as neither of us know how to prepare it!
- If I cook fish so that the skin is super crispy, it’ll be burnt.
- We like to drench our food in sauce – none of this ‘little smidgeon’ business.
- We also like large portions in this house!
- I haven’t got a clue how to make ketchup or barbeque sauce from scratch.
- I’ve never used most of the gadgets and kitchen appliances I’ve seen.
However, it’s not all doom and gloom. We’ve learnt a lot from watching these shows and have got lots of new ideas. We like to put what we’ve learnt into practice:
- I can make bruschetta better than I did before.
- I now know what goes into making honeycomb.
- I know how to remove bones from fish easily.
- I know the secret to a good pesto sauce.
- Seasoning is important!
- So is not overcooking food!
- Garnishes are important but there should also have a purpose other than just decoration.
- We come across lots of new flavour combinations.
- I know that you should never wash sea urchin (not that I’m likely to cook it!)
- we’re trying to put into practice that less is more!
- I know what’s meant by tunnel boning.
- I also know what a ballotine is.
- I know how to pronounce words such as ‘coulis’ and ‘melange’.
- I see the contestants mistakes and know what NOT to do.
I still have an awful lot to learn and I’m getting there slowly. There’s still hope for me. But I know that no matter how much I learn, I would never want a dressing down from Mr. Hollywood or Mr. Ramsay so there’s no chance of me ever entering one of these competitions. I know which side of the television screen is the safest for all concerned!